Namak pare
Rub ghee into flour, rest a firm dough and fry small savoury namak pare for Diwali guests.
- Active prep
- 20 min
- Cook
- 25 min
- Yield
- 1 sharing batch, about 40–50 small pieces
About 80 minutes total elapsed time, including 35 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
Namak pare are savoury flour strips or diamonds that depend on a firm dough and patient frying. The ghee rubbed into the dry ingredients gives a flaky bite. Water is added only as needed, and cooling is part of the plan before the snack can be packed for guests.
Ingredients
- 2 cups maida (about 250 g)
- ¼ cup fine semolina
- ¼ cup ghee
- 1 tsp ajwain (carom seeds)
- ¾ tsp salt, adjust to taste
- ½–⅔ cup water, added gradually
- Oil for deep-frying, enough for small batches
Method
- 1
Combine flour, semolina, ajwain and salt. Rub in the ghee until a squeezed handful briefly holds together.
- 2
Add water gradually and knead a firm dough. Avoid making it soft like a bread dough. Cover and rest for about twenty minutes.
- 3
Divide into two portions and roll to about four millimetres thick. Cut even strips or diamonds with a knife.
- 4
Heat frying oil over medium-low heat. A small dough piece should rise gradually; if it darkens immediately, let the oil cool slightly before starting.
- 5
Fry in small batches, turning as needed until the pieces are golden and the centres cooked. Keep the remaining raw dough covered.
- 6
Drain on a rack or absorbent paper and cool fully, allowing at least fifteen minutes before checking for packing. Store in a clean dry airtight container.
Helpful tips
- High heat can leave a soft centre under a dark surface.
- If the dough is sticky, pause and check the liquid amount rather than adding large amounts of flour at once.
Plan ahead
The extra time includes dough resting and initial cooling; pack only when the full batch is cool. Prepare allergen labels for wheat and dairy. Use separate utensils if making a batch for a guest with specific dietary requirements.
Common questions
Can namak pare be made ahead for Diwali?
Yes. Finish frying and cool fully before storing in a dry airtight container. Check freshness and texture before gifting rather than assuming a fixed shelf life in every climate.
What helps namak pare stay flaky?
Rub the ghee through the flour before adding water, keep the dough firm and fry patiently at a controlled heat.